I’ve been trying to post this recipe in the notes of Kitchen Kemistry’s Facebook page, but was unsuccessful. I tried doing it in Google chrome and IE. Both didn’t work. Finally, I gave up and decided to post it here. I make these muffins often and have packed for friends. It’s a hit and a treat by itself. This also makes a great party food. Try these when you’re in a mood for pizza but do not want a full on one.
I baked cookies today. So I shall call myself cookiewali!
For the non-Indian readers, ‘wali’ is the suffix for female gender and ‘wala’ for male gender. Recently, I came across a thread in an online forum where a home baker was addressed by her client as ‘cakewali’. Going by the same suffixation, an IT personnel is computerwala/wali, an oscar winning actor is nautangiwala/wali, a chemist is dawaiwala/wali, a renowned chef is bawarchi, a pâtissier/ chocolatier is halwai and so on.
It sounds funny, right? Politically and technically it’s not wrong. At the same time, it’s about being sensitive and respectful to your fellow being. Addressing someone by their name is a kind gesture. Trust me, it costs nothing!
Zucchini or courgette, the summer squash is heartier when cooked than eaten raw like it’s counterpart cucumber. It’s nutrient-dense and excellent source of vitamins and minerals. Despite saying all this, I couldn’t convince PR (the husband) to add ‘zucchini’ in our daily cooking. He thinks it’s a flavorless water loaded vegetable. So, I added this low-calorie squash to the bread. Yes! a squash in the bread. This being partly a whole grain bread absorbs the moisture of the zucchini. The apricots and coconut palm sugar adds mild sweetness, orange zest and cardamom adds aromatic flavor and the dark rye and whole wheat adds nutritional goodness to this loaf.